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Creamy Coconut Cheesecake

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Chewy layers of coconut covered in dark chocolate cheesecake make this dessert irresistible!

A few months ago I made coconut macaroons– yum. I love coconut. I kept thinking that the macaroons would be good with chocolate. I used Nestle’s new Dark Chocolate Morsels in a Triple chocolate cheesecake a few weeks ago and decided then and there that the dark chocolate cheesecake would be perfect with the coconut macaroons. I didn’t get too creative with this recipe- I just used the coconut macaroon recipe and spread it in the bottom and used the dark chocolate cheesecake recipe over the top—-fingers crossed and YUM! It worked wonderfully!

This recipe is not hard, but it is going to take you some time, so you will want to make it ahead.


  • Oreos (2 to 2 1/2 cups, finely crushed)
  • 1/4 c. butter (melted)
  • 2 egg whites (beaten until soft peaks form)
  • one (14oz.) bag of sweetened shredded coconut
  • one can of sweetened condensed milk
  • 2 (8oz.) packages of Philadelphia Cream Cheese (softened)
  • 1/2c. sugar
  • 3 eggs
  • 2 c. Nestle Dark Chocolate Morsels (melted)
  • 1 c. whipping cream
  • 3 t. vanilla


  • Finely crush Oreos and mix with melted butter. Press into bottom of a 9-Inch Round Springform Pan.
  • In a medium bowl combine egg whites, coconut and sweetened condensed milk. Press this macaroon mixture gently over the top of the crust (if you are too vigorous in spreading this it will pull up your Oreo crust).
  • In a large bowl, cream together cream cheese and sugar.
  • Add eggs one at a time, beating with mixer between each egg.
  • Add remaining ingredients and beat until smooth.
  • Pour over coconut layer.
  • Set springform pan on a cookie sheet and allow batter to settle at room temperature for 30 minutes (this will help prevent cracks). Preheat your oven to 325 degrees at this time.
  • Bake cheesecake at 325 degrees for 1 hour. At one hour, turn oven off, crack open the oven door and allow cheesecake to sit in oven for another 30 minutes.
  • Remove cheesecake from oven and cool at room temp for 30 minutes.
  • Carefully run a sharp knife around the edge of the springform pan to loosen the edges (I found that this cheesecake tended to stick on the edges just a little because of all that gooey coconut- you might want to try a little parchment paper on the sides and bottom to make it easier.)
  • Remove edges of pan and allow cheesecake to set until it is room temperature.
  • Refrigerate overnight before serving.
  • Serve with some whipped cream or sprinkle with coconut….yum!

My thoughts: They have a cheesecake at The Cheesecake Factory called Coconut Cream Pie Cheesecake and I LOVE it. Originally I thought I would try to copy it exactly, but the chocolate cheesecake is SO much better than vanilla. I didn’t top this cheesecake with any fancy chocolate or drizzles because it is already SO rich…but you certainly could top this with a ganache- or even a caramel sauce. (Especially if your top cracks a bit and you want to hide that). All of my other cheesecake recipes have toppings on them if you need some topping inspiration πŸ™‚ Enjoy! -r

About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing!

67 responses »


  2. Wow! This looks amazing! I love coconut!

  3. What a lovely twist! I’m loving your layers.

  4. This cheesecake is mouthwatering!! Well done.

  5. Enjoy.. I sure would if I had a slice, this looks positively decadent.. and dangerous!! I love that you combined the two and think that’s very inventive! xo Smidge

  6. I have this baby in the oven right now. Can’t WAIT till it’s done!!!

  7. I love your blog so much! What a good find. I love cheesecake too! And I especially love the layers going on here. Makes for a beautiful photo.

  8. Hi Ruthanne, I’m trying to make this cheesecake (looks so good!) but am a little confused about the recipe. It calls for chocolate and whipping cream, and clearly is a chocolate cheesecake, but the instructions don’t explain this – they just describe how to make a plain cheesecake….do you have the recipe for the chocolate layer?

  9. My gosh, this cheesecake is delicious! I’ve made it three times already! I found that baking it for around ten minutes more is the perfect amount of time. Thanks for the awesome recipe!

  10. Hi Ruthanne,

    I am in the process of making this cheesecake but I am worried because I am using a 9inch pan according to the directions and the pan is full. I am afraid this is going to be a mess in the oven. Any suggestions?? Thanks

    • I am happy to report there was not a mess in the oven and it turned out perfect!! Now I have to wait till Tuesday to eat it…Thanks for the recipe

    • Sorry I didn’t catch this comment in time to help you– I usually set my pan on a baking sheet because I’m always afraid it will spill over or leak through. This cheesecake does fill the pan up– which makes a fun “tall” cheesecake– but you can always make it in a 10 inch pan if you want to make sure it doesn’t spill over.

  11. I am going to try to make this for my husband but I’m a little confused about the recipe….do you add the whipping cream and vanilla to the cheesecake….or is that to whip up for the topping?

  12. Jessica Lauren Jane

    This looks amazing!
    I’ve got a birthday coming up with a request for chocolate and coconut so this will be perfect!
    Have you tried it with milk chocolate instead of dark?

    • Thank you!!! I actually have made this with milk chocolate and it’s very good- I thought it was a little too sweet, but that’s just my opinion- I prefer the dark.

  13. This looks soo tasty. I really want to try this but I have a few questions. For the coconut layer do you beat the egg whites? For the cheese cake layer, do you beat the whipping cream first?

    • Both are very good questions! You do not need to whip the cream- just pour it straight into the cheesecake batter. For the coconut macaroons you DO need to beat the eggs whites to soft peaks- and I need to add that to this recipe-thank you so much for catching that!!!! I’m guessing it must work to just add the egg whites unbeaten since so many people have already made this recipe..? I make it with them beaten though, so I will change it!!! Thanks again!

  14. Thank you so much for the quick reply. I will try it when I have all the ingredients. I love your blog btw πŸ˜‰

  15. Have you ever used sour cream instead of whipping cream? I am assuming you mean the larger can of sweetened condensed milk (are they 10 oz.?), and not the teeny little ones? Also have you ever tried to use Neufchatel instead of the higher fat regular cream cheese?

    • Hi Kim– I’ve not tried either the sour cream or the Neufchatel. You would have to experiment with those and see if they turn out well…? Yes, the sweetened condensed milk is the larger can- mine is actually 14 oz.

      • I just made this last night for a dinner party tonight. Made it exactly as you described except I did make it in a 10″ springform and it is GORGEOUS!!! I took one look and thought no way would it fit in my 9″! I can hardly wait to hear the oohhs and aahhs tonight as one of my guests is a coconut fanatic like me. (We have been to Costa Rica and Belize together and flood ourselves with it when we can get it fresh and in yummy things like coconut ice cream, coconut flan, etc…) Alas, I will have to just relish the accolades as I cannot have any, I have lost 16 lbs. over the last 6 weeks and I am not going to slip! Thanks so much for a wonderful recipe!

        • On Kim– this comment made me smile– you sound so excited! There is really nothing better for me than hearing people get so excited about making treats to surprise friends and family…and I am one of those coconut people too- I can’t get enough of it! 16lbs– wow– you go girl! That’s awesome! I’m actually dieting right now too- I’m only at about 8 in 4 weeks, but I’ll take it! (I always have little nibbles of my creations though…just to make sure they taste good!) Enjoy your dinner party and all the oohs and ahhhs! You deserve em’!!! πŸ˜‰

  16. Hello i just would like to know do you beat the egg whites first and then add the condensed milk and the coconut flakes?or do you beat the egg whites, condensed milk and flakes together?

  17. And anotherbquestion please do you need to melt the dark chocolate before mixing with cream cheese mixture?

  18. I’m making this for Easter dessert, thank you!!

  19. Oh, Holy Cow…..I cannot even stand it. I’m going to make this for my Dad’s birthday and Easter dinner get-together! And I have to admit, I’m doing this dessert because I HAVE TO HAVE IT!!!!!!!!!! I can’t wait!!!!! πŸ™‚

  20. For some reason mine is all puffy on the sides and the white coconut is exposed. I do t know what I have done wrong and there is clear liquid on the cookie sheet. Any ideas?

    • I’m not sure what you mean by “puffy”? Your edges should be straight because of the spring form pan? It’s ok to see the coconut on the sides- when you say exposed do you mean you can see it on the top? I would say something happened in your cheesecake construction if that is the case…? It is ok to have some oil on the cookie sheet after baking, I think it comes from the butter in the crust and the oil in the coconut. Thats why its a good idea to have the baking sheet under your cheesecake! Sorry I don’t have better ideas for you…? I hope your next cheesecake comes out perfectly!!

      • II have had cheesecake split in the center but this split on the top close to the sides and therefore u can see the second layer which is the coconut layer. I’m sure it will taste good but it does t look the nicest. I will put whip cream on top to hide the splits. Thanks for the reply

        • Aww…I’m so sad it didn’t work out better for you!!! Whipped cream is a great idea for hiding cracks!!! Hope you enjoy eating it anyway!!

        • I have found that if you put a pan of water in the oven with the cheesecake as it bakes, it will not split. Also, when you turn the oven off, just crack the door for 45 minutes or so, in other words, let the cheesecake cool off slowly. With these two methods, your cheesecake should never crack.

  21. im guessing i wasnt supposed to add the whipped cream into the cheesecake batter… i think i ruined it 😦 when you said add all other ingredients i thought that meant the whipped cream too. I’ll see how it turns out…

    • You are supposed to add the whipping cream. Its the same as heavy cream, and you find it near the milk at your grocery. I used some cream that I whipped on the top, but it wasn’t in the ingredient list– just a suggestion for serving. If you added the whipping cream to the cheesecake with the rest of the ingredients I’m sure it will turn out fine.

  22. I found my cheesecake layer to be extremely thick…is that normal? I followed the directions to the T
    Crossing my fingers it comes out okay for my moms bday

    • Hope it came out ok!! I’m not sure if you mean thick like tall or thick like not runny? If it came out too tall, adjust the size of your pan. If it was thick in consistency I think you are ok- it’s a fairly thick batter before you bake it. Best of luck!!

  23. I made this for Easter, soooo good. Followed the recipe except I skipped the Oreos and used Nabisco chocolate wafers. Also used semi-sweet chocolate. I was afraid I’d have crumbs and not a crust without the Oreo cream filling, but it was perfect. Thanks for the recipe. I’ll be making it again.

  24. Pingback: Creamy Coconut Cheesecake | Food- Mafia

  25. Pingback: Tarta de queso con chocolate y coco - Recetaklia

  26. Could I make this cheesecake and freeze it to use later?

    • I would not recommend it. I haven’t tried freezing this cheesecake, but I haven’t had a good history of freezing cheesecake in the past- they get soggy… :/

  27. Is it necessary to put in fridge overnight before eating?

    • It really is- cheesecake sets up so much better if you chill it for a good 8-10 hours. It will still taste ok if you don’t, but the consistency isn’t right- not smooth and creamy.


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